For several years chefs and food manufacturers have been working away to come up with a non-dairy alternative that can really stand up to cream. Soy creamer has been a godsend for many. However, for the soy intolerant, or those who want a “true” cream for cooking, this option doesn’t always suit. Surprisingly, the luxurious indulgence of cream has been found in one of the last places we might think to look…oats.
Those creative foodies over in Europe have moved past oat milk, into the realm of oat cream. The most widely publicized option comes from the Swedish company, Oatly. Oatly Healthy Oat Alternative to Cream was just recently introduced in the UK. Their cream can supposedly be used on par in cooking sauces and other savory dishes. In addition, it is free from both soy(a) and milk. With only 13% of calories from fat, it may also be a good alternative for dairy consumers looking for a low fat option.
First Foods out of the UK has also worked their Oat Supreme Non-Dairy Cream into retail stores. Don’t let the “non-dairy cream” label fool you, it is dairy-free (no casein or lactose), vegan, and soy(a) free, though it seems a bit higher in fat. We have a sample of it here that will be going on trial in a few weeks, so check back for our follow-up review.
Neither brand has made its way to North America as of yet, but there is hope for the near future. In the United States, we can get a preview of the oat and creamy concept from American Oats. They produce Soft Serve OatsCreme™ and Hard Pack Premium OatsCreme™, each in the traditional vanilla, chocolate, and strawberry flavors. American Oats produces this vegan, soy-free, dairy-free frozen dessert in the mid-west, and has been slowly expanding their distribution.
Beyond the indulgence factor, I have heard that we may be able to expect a fairly good nutritional profile from cream alternatives made with oats. Along with the lower fat bonus, some manufacturers are finding ways to retain some of that oaty goodness even after processing.